Drinking mulled red wine in the open has never enchanted anyone.

That's good, since red wine can be enjoyed chilled *, like a white or a rosé.

You still have to choose your wine well and serve it correctly.

We explain ...

The good grape varieties

“In the Côtes-du-Rhône, there is a great diversity of terroirs and grape varieties.

This makes it possible to have a very good range of reds, but also of rosés and whites, ”explains Virginie Faure, consultant sommelier at Mademoiselle Pamprenylle.

In this varied panel, there is a wide choice of wines made from blends of invigorating and refreshing grape varieties.

"For the whites, we will favor the Grenache, Roussanne and Clairette grape varieties which are very aromatic and bring freshness", advises Bertrand Boislève, sommelier in the Vaucluse.

Among the wines that reveal their full potential once cooled, he also cites those with a blend of bourboulenc or even “much sought after” Viognier.

And this is only a small selection, because of the twenty-three grape varieties authorized in the AOC Côtes-du-Rhône, eight are for the whites.

Regarding rosé, the expert recommends a Grenache and Cinsault blend for a supple and fruity wine, perfect to serve chilled.

A little less expected next to the barbecue, red wine also has its place.

Indeed, many Côtes-du-Rhône reds can be drunk chilled because they are lighter.

"Here again, Grenache is ideal because it is round, fruity, supple, greedy and with little tannin", details Bertrand Boislève, while emphasizing that wines that are a little more structured, such as those blended with syrah for example, can also be drunk chilled.

But not too much… In short, choosing your wine correctly is good, but serving it properly is just as important.

The right temperature

Remember that the drier it is, the more you can lower its temperature.

However, beware of abuse because “a wine served too cold is atrophied.

It loses all its scent, taste and tactile faculties, ”warns Virginie Faure.

"The whites made from Clairette and Roussanne grape varieties can be drunk between 8 and 10 ° C", assures Bertrand Boislève, who, on the other hand, recommends staying between 10 and 12 ° C for those made from Grenache (white or gray) grapes. which have more texture and aromas.

“For the rosé, I recommend staying between 8 and 10 ° C for those in direct pressing, that is to say vinified like white wine.

For the bled rosés, which are more generous and rich because they are vinified like red wine, they will reveal all their aromas between 10 and 12 ° C ”, he continues.

“The reds with an appetite and suppleness will easily withstand temperatures of 14 or even 15 ° C.

The more tannic reds can be served between 15 and 17 ° C, ”concludes Virginie Faure.

Served in glasses which are also very cold, they will be the perfect companions for grilling.

The fridge rather than ice cubes

To reach these different temperatures, a bit of organization is needed.

We see you lazy people in the back, putting ice cubes directly into the glass.

"It's a real shame because they are diluted in the wine and change its nature," launches the sommelier who offers tasting events throughout the Rhône valley.

Whereas fifteen minutes in the freezer are enough to cool a bottle of white or rosé.

"

Regarding red wine, Virginie Faure suggests putting it in a cooler bag, which is left in the freezer beforehand.

“Otherwise you can simply immerse it for ten minutes in a champagne bucket with 1/5 ice cubes and a little water.

»On the other hand, if the wine is old, we will favor a slow cooling so as not to cause too great a thermal shock which would accentuate its astringency.

Between appreciating and savoring, the difference is sometimes one or two degrees.

Hence the need to aim right.

“There are wine thermometers that can be found in supermarkets, in wine merchants or in hardware stores.

Some are immersed directly in the liquid, others form a sort of necklace that we put around the glass or the bottle, ”explains Bertrand Boisleve.

For those who are not equipped, the sommelier reminds that a bottle placed in the fridge for 30 minutes drops by about 2 degrees.

It's up to you to calculate according to the temperature of the place where the wine was.

Finally, when it is hot, even if the bottle has been cooled, once in the glass, the temperature of the liquid rises very quickly.

“To avoid this, only fill the glass halfway each time and hold it by the stem” gives Virginie Faure a tip.

A refreshing idea.

*Alcohol abuse is dangerous for health.

Drink in moderation.

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